Greek Style Turkey Meatball Salad

Tonight we made Greek-inspired meatballs, seasoned with lemon, garlic, and oregano.  They are egg-free; the almond meal, flax seed, and olive oil help hold them together and keep them moist.  I know I've seen sprouted-grain pitas somewhere...next time I find them I might pick some up and make gyros.  

 

Meatball Ingredients:

• 1 lb ground turkey (or chicken)
• 2 tsp. garlic powder
• 1-2 cloves garlic, minced
• 2 Tb. oregano
• 2 Tb. lemon juice
• 1 Tb. olive oil
• 2 Tb. flax seed
• 1/4 - 1/2 cup almond meal

Directions:

1. Mix the ground meat with the spices, garlic, lemon juice, olive oil, and flax seed.
2. Next, mix in almond meal.  Start with 1/4 cup, and use more if the meat seems it could use more to hold it together.
3. Round drops of the turkey mixture and place on parchment-paper line baking sheet.  (I got about 18 meatballs from this recipe.)
4. Bake at 400 degrees for 10 minutes.  Turn meatballs, and bake for 10 more minutes.

We had these on a salad of mixed greens with tomatoes, black olives, artichoke hearts, cucumbers, feta cheese, and a tzatziki sauce as a dressing.  If we hadn't eaten all the roasted chickpeas, we would have added those on, too!  For the tzatziki sauce I mixed plain whole milk yogurt with lemon juice, dill, salt, pepper, garlic powder, and thinly sliced cucumber.  I didn't measure, just added to taste.